Deliciously Creamy One-Pan Chicken and Beans Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 1 lb boneless, skinless chicken thighs or breasts, chopped
• 2 (15-oz) cans Great Northern Bean (or any other bean), drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside
• 1 (10-oz) can diced tomatoes and green chili
• 4 oz cream cheese
• 1 c celery, chopped
• 1/2 c shallots (or onion), chopped
• 3 cloves garlic, minced
• 1/2 c parsley, chopped
• 1 c chicken stock (or more as needed)
• 1 Tbsp chili powder
• 1 tsp cumin
• 1 Tbsp olive oil
• salt and freshly ground pepper

Instructions:

1. Mise en
2. Place
3. Chop boneless, skinless chicken thighs or breasts, pat dry, put into a bowl, and season with salt and pepper
4. Chop garlic, shallots, and celery and set aside
5. Chop parsley
6. Open the cans of beans, drained and rinsed; mash half the beans with a fork or potato masher and set the other half aside
7. Cut the cream cheese in half and put the other half back in the fridge
8. If you use a bouillon cube for the stock, heat it up in a cup of water in the microwave; otherwise, have your pre-made stock ready in a cup
9. Cooking
10. In a large skillet, heat a tablespoon of olive oil over medium-high heat
11. Add chicken and brown for about four minutes, stirring occasionally
12. Add celery, shallots, garlic, chili, and cumin and cook for another four minutes
13. Add the beans (mashed and whole), tomatoes, and stock
14. Bring to a boil, then reduce to a simmer, and add cream cheese. Simmer for about 10 minutes, stirring occasionally, until cream cheese is melted.
15. Add parsley toward the end; keep some for garnish